Linguine With Fourme D'ambert And Fresh Basil

• Kosher salt
• 13 cup dry white wine
• 2 shallots, peeled and chopped
• 13 cup vegetable stock
• 23 cup heavy cream
• Freshly ground black pepper
• Freshly ground nutmeg
• 4 ounces fourme d'Ambert or Roquefort cheese, cut into 1/2-inch cubes
• 1 small bunch fresh basil, chopped
• 3/4 pound linguine

1. Fill a large pot with lightly salted water, and bring to a boil over high heat.
2. In a medium saucepan, combine wine and shallots and bring to a boil.
3. Reduce by half.
4. Add stock, and boil until liquid is nearly gone.
5. Reduce heat to low, and stir in cream.
6. Simmer 5 minutes.
7. Season with salt, pepper and nutmeg to taste.
8. Remove from heat, and stir in cheese and basil, reserving a little basil for garnish.
9. Cover, and keep warm.
10. Add pasta to boiling water, and cook until al dente.
11. Drain well.
12. Add to sauce, and toss gently.
13. Adjust seasonings.
14. Serve in bowls, garnished with reserved basil.

kosher salt, white wine, shallots, vegetable stock, heavy cream, freshly ground black pepper, freshly ground nutmeg, fourme dambert, fresh basil, linguine

Taken from cooking.nytimes.com/recipes/6028 (may not work)